Chicken Soup with Smoked Sausage, White Beans and Greens
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Grab a big bowl when ladling up this Tuscan-tinged soup—you'll want to savor as much of the tender white beans and chicken as possible. No escarole? Spinach makes for a great last-minute substitute, but toss it in just befor
Ingredients
2 bone-in chicken breast halves (about 2 lb total)
3 medium carrots
2 stalk celery
1 medium onion
2 32- oz. containers low-sodium chicken broth
Kosher salt and pepper
1 tbsp. olive oil
6 oz. fully cooked Italian chicken sausage
1 small head escarole
1 15- oz. can white beans
Instructions
Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
Reduce heat, add 3/4 tsp salt and 1/2 tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.
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